Classic Beef Stroganoff Recipe

This is my take on Julia Child’s classic beef stroganoff recipe. There is no need for cream of mushroom soup in this easy beef stroganoff with my step by step instructions to make the quick and easy stroganoff sauce.

Beef stroganoff is classic comfort food for my family just like beef Burgundy is a holiday favorite. Check out my collection of mashed potatoes recipes or Brussels sprouts recipes if you are looking for a delicious side dish. 

What ingredients are needed to make Beef Stroganoff?

• baby Bella mushrooms – fresh, sliced
• butter –
• shallots, minced
• steak, sirloin
• white wine -dry
• beef stock
• heavy cream
• Worcestershire sauce
• thyme
• cornstarch blended with 1 tablespoon of the cream
• salt and pepper

How to brown mushrooms for beef stroganoff?

Mushrooms can be amazing and full of flavor or they can be mushy and soggy. We want amazing mushrooms full of flavor and color. Here is how to get both.

1. In a heavy bottom skillet or dutch oven, heat 2 tablespoons butter to foaming and place mushrooms, cut side down in the pan.
2. Do not flip or move the mushrooms for about five minutes, or until they start to sweat and brown on the underside. DO NOT POKE THE MUSHROOMS. 

3. Flip the mushrooms and sear on the second side. Add additional butter, if needed.

What is the best way to sear beef for beef stroganoff?

Getting a good sear on the beef for beef stroganoff is key to a good flavor profile for your dish. Taking a few extra minutes to caramelize the surface of the meat versus string it to get it grey in color will produce such an amazing flavor, you will thank yourself.

1. Trim off excess fat from the steak and cut into bite sized pieces. Remove excess moisture with paper towels.
2. Add 2-4 tablespoons of butter to the skillet or dutch oven warm over moderately high heat.
3. The butter will start to foam and you will know the butter is ready.

4. Place the beef in a single layer in the bottom of the pan, being careful not to crowd the pan. Crowding the pan can lead to steaming and we want searing. 

5. Do not move the beef until you see a caramel edge at the base of the beef and a grey color creeping up the side of the beef.
6. This will take a full 2-3 minutes

7. Flip once and cook for an additional minute. Do not over cook the beef because it will continue to cook when you add it back to the pan later in the recipe.

How to make classic beef stroganoff:

1. Trim off excess fat from the steak and cut into bite sized pieces.
2. Saute mushrooms. 
3. Stir in the shallots.
4. Sear the beef, a few pieces at a time, for 2-3 minutes on each side.
5. Deglaze the pan.
6. Bring to a rapid boil and reduced to about 1/3 cup.
7. While the sauce is reducing, whisk together the cornstarch mixture with a splash or so of heavy cream or milk.
8. After the sauce has reduced, add the heavy cream/corn starch mixture to the pan.
9. Bring to a simmer for one minute. 
10. Pour in the remaining heavy cream and whisk to combine. Bring to a simmer.
11. Add the mushrooms, shallots and beef back in the pan. Add the thyme to the pan. 
12. Bring the pan to a simmer, warming the meat and thickening the sauce, stirring occasionally.
13. Season with salt and pepper.
14. Serve over cooked noodles, if desired.

Frequently asked questions, answers and tips:

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Beef Stroganoff Recipe

Sarah Mock

This is my take on Julia Child's classic beef stroganoff recipe. There is no need for cream of mushroom soup in this easy beef stroganoff with my step by step instructions to make the quick and easy stroganoff sauce.

4.64 from 11 votes

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Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Cook ModePrevent your screen from going dark, toggle to button to the right to turn GREEN

Course Beef Recipes

Cuisine Russian

Servings 6

Calories 712 kcal

Ingredients

  

1x2x3x

• 8 ounces fresh baby bella mushrooms sliced
• 4 tablespoons butter divided
• 3 tablespoons shallots minced
• 2 1/2 pounds steak sirloin
• 1/2 cup dry white wine
• 1 cup beef stock
• 1 cup heavy cream
• 1 tablespoon Worcestershire
• 1 teaspoon thyme
• 2 teaspoons cornstarch blended with 1 tablespoon of the cream
• salt and pepper

Instructions

 

• Trim off excess fat from the steak and cut into bite sized pieces. Remove excess moisture with paper towels.
  
• In a heavy bottom skillet or dutch oven, heat 2 tablespoons butter to foaming and place mushrooms, cut side down in the pan. Do not flip or move the mushrooms for about five minutes, or until they start to sweat and brown on the underside.
  
• Flip the mushrooms and sear on the second side. Add additional butter, if needed.
  
• Stir in the shallots and cook for a minute longer.
• Remove the cooked mushrooms and shallots to a clean bowl.
  
• Add 2-4 more tablespoons butter to the skillet or dutch oven warm over moderately high heat.
• Sear the beef, a few pieces at a time, for 2-3 minutes on each side to brown the exterior but keep the interior is still medium in doneness.
  
• Remove the beef to a clean bowl or plate.
  
• Deglaze the pan with the wine, stock and Worcestershire sauce scraping up the bits of yummy stuck on beef, onion and mushroom bits.
• Bring to a rapid boil and reduced to about 1/3 cup. You will notice the bubbles of the sauce pop slower. The sauce is just about ready.
• While the sauce is reducing, whisk together the cornstarch mixture with a splash or so of heavy cream or milk.
• After the sauce has reduced, add the heavy cream/corn starch mixture to the pan, whisking to incorporate. It will be thick.
• Bring to a simmer for one minute. This will cook out the corn starch taste and activate the thickening properties of the corn starch.
• Pour in the remaining heavy cream and whisk to combine. Bring to a simmer.
• Add the mushrooms, shallots and beef back in the pan. Add the thyme to the pan. Include any and all liquids that may have collected in the bowls.
• Bring the pan to a simmer, warming the meat and thickening the sauce.
• Spoon the sauce over the beef to coat, basting the beef in the delicious homemade sauce you just made.
  
• Season with salt and pepper.
• Serve over cooked noodles, if desired.
  

Video

Notes

If you want to fold the cooked noodles into the sauce, be sure to add an additional cup of cream or milk. The noodles will absorb the liquids so additional is needed.

 

What is beef stroganoff?

With its origins in Russia in the 19th century, beef stroganoff has become loved around the world with its tender cuts of beef accompanied with a cream sauce. Variations of the dish include the addition of sautéed mushrooms, onions, Worcestershire sauce, tomato paste, mustard in many combinations. Traditionally served overcooked noodles, other variations include serving it with rice and with additional sour cream. 

What is the best beef to use for beef stroganoff?

For this recipe, you are going to want to use a tender cut of beef for beef stroganoff. I am using a sirloin but a boneless ribeye or filet can also be used. If you are going to make my crock-pot beef stroganoff you are going to want to use a cut of beef that is tougher and has more marbling. 

Nutrition

Serving: 1gCalories: 712kcalCarbohydrates: 6gProtein: 54gFat: 50gSaturated Fat: 25gPolyunsaturated Fat: 19gTrans Fat: 1gCholesterol: 242mgSodium: 337mgFiber: 1gSugar: 3g

Tried this recipe?Let us know how it was!

Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.